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Grilled Catfish

Grilled Catfish is really simple to prepare on the grill when you are looking for something a bit healthier than the typical deep fried fish. Prepared with a delicious lemon and herb rub that brights the smoky grilled fish. 

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I grew up eating fried catfish from our family restaurant and it will forever be a favorite but I have to say that I love grilled catfish even more. Serve it over grilled vegetable rice pilaf for a hearty and delicious family meal.

foil lined pan with grilled lemon catfish - lemon and herb garnishes

Ingredients for Grilled Catfish:

  • Catfish Filets
  • Olive Oil
  • Panko Bread Crumbs
  • Lemon Zest
  • Brown Sugar
  • Ground Rosemary
  • Granulated Garlic
  • Dried Thyme
  • Smoked Paprika
  • Dry Mustard
  • Kosher Salt

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Grilling fish filets

How to Grill Catfish:

  • Prepare a grill fire to about 350° using pecan chunks for smoke flavor.
  • Make a double layer of heavy foil and fold up the edges to form a grill pan that will fit on your grill.

3 lemons zested- zest in a small blue bowl, zester to the side

  • Zest 3 whole lemons.

seasonings in a black bowl for fish rub

  • In a bowl, combine brown sugar, ground rosemary, garlic, thyme, smoked paprika, dry mustard and salt. Stir in lemon zest.

spraying fish filets with olive oil

  • Pat fish filets dry with paper towels. 
  • Spray with olive oil or brush lightly.

fish filets dredged in panko on a baking sheet

  • Dredge one side of fish filets in panko bread crumbs and place crumb side down on the foil. This is an optional step but we found that the panko keeps the fish from sticking to the foil and adds just a bit of texture to the fish.

catfish filets on foil sprinkled with brown sugar rub

  • Sprinkle lemon rub over the fish. 

 

grilling catfish filets on foil

  • Place fish with foil over indirect fire and cook with the grill closed about 12 minutes.

catfish on foil - on a grill

  • Check with a digital meat thermometer, cooking until fish reaches at least 145°. 
  • Remove fish with the foil onto a baking sheet and serve immediately.

How to Tell if Catfish is Done on the Grill?

Fish and seafood are cooked through at 145°. Fish will be flaky and no longer translucent. 

Grilling Facts for Grilled Catfish:

  • Grill: Big Green Egg Large
  • Heat Source: Hardwood Lump Charcoal
  • Wood: Pecan 
  • Grill Temperature: 350° 

How to Store and Reheat:

  • Store leftover fish in an airtight container in the refrigerator up to 2 days.
  • Reheat in a 325° oven on a baking sheet for about 8- 10 minutes.

Grilled Catfish Filets over rice with lemon and herb garnish

More Grilled Fish Recipes to Try:

fish filets with lemon rub, lemon and herb garnish

It seems like a lot of times the lemon flavor can get lost in the cooking process but using lemon zest along with the brown sugar and herbs really comes through on the grilled fish. It’s a delicious flavor combination and the perfect way to enjoy your fresh catch.

plate of rice and catfish fillet with lemon and herb garnish

Grilled Catfish is a great dinner to change up your weekly menu routine. The lemon rub along with the hardwood smoke makes this a fish recipe that the entire family can agree on. 

IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!

grilled catfish over rice pilaf, lemon garnish
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5 from 1 vote

Grilled Catfish

Grilled Catfish is really simple to prepare on the grill when you are looking for something a bit healthier than the typical deep fried fish. Prepared with a delicious lemon and herb rub that brights the smoky grilled fish. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Fish & Seafood
Cuisine: American
Keyword: catfish filets, catfish recipe, grilled fish, how long to grill fish, how to grill catfish, lemon catfish
Servings: 6 servings
Calories: 457kcal

Ingredients

  • 3 pounds catfish filets
  • 1 tablespoon olive oil
  • 1 cup Panko bread crumbs
  • 2 tablespoons lemon zest from 3 lemons
  • 3 tablespoons brown sugar
  • 2 teaspoons ground rosemary
  • 1 teaspoon granulated garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon dry mustard
  • ½ teaspoon kosher salt

Instructions

  • Prepare a grill fire to 350° with pecan chunks for smoke flavor.
  • Make a double layer of heavy duty foil that will fit on the grill, folding up the edges to form a shallow pan for the fish.
  • Mix lemon zest with brown sugar, ground rosemary, garlic, thyme, smoked paprika, dry mustard and salt.
  • Spray or lightly coat fish on one side with olive oil.
  • Dredge into panko and place panko side down onto foil.
  • Sprinkle rub over the top of the fish.
  • Cook over indirect heat with the grill closed for about 10 - 15 minutes. Use a grill thermometer to check fish, cooking until fish reaches at least 145°.
  • Remove to a serving platter and serve immediately.

Notes

Store in an airtight container in the refrigerator up to 2 days.
Reheat on a baking sheet in a 350° oven for 8 - 10 minutes.

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 24g | Protein: 45g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Cholesterol: 150mg | Sodium: 510mg | Fiber: 3g | Sugar: 8g

 

 

 

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